about

Anny Gaul is a scholar of culinary history, cultures, and literature in the Arabic speaking world. Through her research, she uses kitchens in 20th century Egypt and Morocco as a lens to explore how abstract ideas like middle-class domesticity and national identity felt and tasted over time. Other interests include the history of women's movements in the Middle East and North Africa and learning by making. She also works as a freelance translator (from Arabic) and has written a food blog since 2011. You can see a full C.V. here.

Currently a PhD candidate in Arabic & Islamic Studies at Georgetown University, Anny holds an MA from Georgetown and a BA from Yale. She has received research funding from the Fulbright program, the Social Science Research Council, the Council of American Overseas Research Centers, the American Research Center in Egypt, and the American Friends of the Oxford Symposium on Food and Cookery, among others.

Through 5+ years spent living in Morocco, Lebanon, Jordan, and Egypt, Anny has learned to speak several Arabic dialects, Tashelheet (Amazigh), and exactly enough French to organize a dinner party in Paris. She likes to ride her silver blue Italian bicycle.